CN103087895A - Tartary buckwheat vinegar submerged fermentation process - Google Patents
Tartary buckwheat vinegar submerged fermentation process Download PDFInfo
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- CN103087895A CN103087895A CN2013100027245A CN201310002724A CN103087895A CN 103087895 A CN103087895 A CN 103087895A CN 2013100027245 A CN2013100027245 A CN 2013100027245A CN 201310002724 A CN201310002724 A CN 201310002724A CN 103087895 A CN103087895 A CN 103087895A
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Abstract
The invention relates to a tartary buckwheat vinegar submerged fermentation process which mainly comprises the steps of: 1, taking materials; 2, saccharifying; 3, stirring; 4, loading into a tank and fermenting; 5, soaking and sprinkling vinegar; and 6, making a finished product of tartary buckwheat vinegar. According to the tartary buckwheat vinegar submerged fermentation process, by combining solid fermented grain overturning fermentation and solid sprinkling fermentation, by adopting a first-solid and second-liquid sprinkling fermentation process, the fermentation period is shortened into 30 days; the vinegar is extracted by adopting an original pool extracting method, the yield rate of the vinegar is 1:4.5; and broken tartary buckwheat as a raw material is fermented by adopting a specific liquid fermentation process, nutritional ingredients are increased, and the carbon nitrogen ratio is increased from original 40:60 to 20:80. Alpha-amylase is added in a loading and fermenting stage for carrying out liquid submerged fermentation so that nutritional ingredients of the tartary buckwheat can be fully extracted, the labor efficiency is greatly reduced, the cost is lowered, and the oil yield is increased by 36 percent.
Description
Technical field
The present invention relates to a kind of bitter buckwheat vinegar deep layer fermenting process.
Background technology
Vinegar is generally acknowledged by common people with nutritive value and illness prevention and fitness effect that it was had already as indispensable seasoning food in people's daily life, and rather well received and attention at home and abroad.But the height of vinegar quality, what of nutrient composition content directly affect people's appetite and physical and mental health, and with food habits and the quality of life of people every day, close relationship are arranged.Bitter buckwheat vinegar is to brewage as main raw material take bitter buckwheat and his cereal to form, be rich in the various trace elements such as eight seed amino acids of needed by human and phosphorus, calcium, zinc, iron, copper, to vessel softening, reduce blood sugar, blood fat, inhibition cell aging, regulate metabolic balance, the moisturizing fat-reducing, all obvious effect arranged.The traditional technology vinegar adopts low-salt solid-state fermentation more, and fermentation period is longer, and the vinegar yield rate is not high, and nutritive ingredient is scattered and disappeared more.
Summary of the invention
The invention provides a kind of bitter buckwheat vinegar deep layer fermenting process, solved the problem that in the prior art, bitter buckwheat Vinegar Fermentation process cycle is long, the vinegar yield rate is undesirable, nutritive ingredient is scattered and disappeared.
The objective of the invention is to be achieved through the following technical solutions:
A kind of bitter buckwheat vinegar deep layer fermenting process, adopt traditional solid state process to make vinegar technique, it is characterized in that: turn over unstrained spirits fermentation and solid-stately water that drenching ferments combines with solid-state, adopt first solid rear rare pour ferment technique, first make starch change sugar into through boiling, gelatinization, liquefaction and saccharification raw material, then generate ethanol with yeast fermentation, make acetic fermentation under the effect of acetic bacteria, make oxidation of ethanol generate acetic acid, get vinegar with former pond lixiviation process at last; Mainly comprise the following steps:
(1) feeding: Chinese sorghum, broken buckwheat rice, broken rice are mixed to get bitter buckwheat by the part by weight of 1: 1: 2 crack rice, then get bitter buckwheat by the part by weight of 7:3 and crack rice and tartary buckwheat bran;
(2) saccharification: bitter buckwheat is cracked rice eluriate totally, soak, leach rear employing ordinary method and cook, add the water mixing after cooling, carry out saccharification;
(3) spice: saccharification gains in step (2) are mixed with tartary buckwheat bran, obtain compound after spice is even;
(4) enter the tank fermentation: step (3) gained compound is sent in fermentor tank, added a-amylase to carry out liquid submerged fermentation 30 days, keep 42 ℃～58 ℃, obtain the vinegar unstrained spirits;
(5) soak pouring vinegar: the vinegar unstrained spirits is put into vinegar spaying pool, and pouring enters the cold boiling water immersion with vinegar unstrained spirits equivalent, obtains living vinegar with former pond lixiviation process;
(6) make the bitter buckwheat vinegar of finished product: with living vinegar by blending, filter, sterilize, be packaged to be the bitter buckwheat vinegar of finished product.
Described bitter buckwheat compound starch content 〉=70% of cracking rice, saccharifying enzyme content 〉=5400u/g, α-amylasecontent 〉=2000u/g.
The temperature that described step (4) enters the tank fermentation is 42～45 ℃, 52～58 ℃, 38～40 ℃ three phase temperature, each issue lasting 10 days.
Soaking the time of drenching vinegar in described step (5) is 5～10h.
Beneficial effect of the present invention: turn over unstrained spirits fermentation and solid-state watering drenched fermentation and combined with solid-state, adopt first solid rear rare pour ferment technique, fermentation period shortens to 30 days; Get vinegar with former pond lixiviation process, the vinegar yield rate is that compound went out vinegar 1: 4.5; The bitter buckwheat of its raw material is cracked rice through unique liquid-state fermentation technology, has improved nutritive ingredient, and carbon-nitrogen ratio has been brought up to 20:80 by original 40:60.Add a-amylase to carry out liquid submerged fermentation can fully to extract the bitter-buckwheat nutritive composition, reduce greatly efficiency, reduce costs, make again oil yield improve 36% entering the tank fermentation stage.
Description of drawings
Fig. 1 is process flow diagram of the present invention.
Embodiment
In order to deepen that the present invention is understood, the present invention is described in further detail below in conjunction with drawings and Examples, and this embodiment only is used for explaining the present invention, does not consist of the restriction to protection domain of the present invention.
Fig. 1 is process flow diagram of the present invention, as shown in Figure 1, the present invention be mainly after Chinese sorghum, broken buckwheat rice, broken rice are mixed through boiling, cooling after soaking, then add the water mixing, carry out saccharification.Follow with the saccharides spice, and enter the tank fermentation after adding tartary buckwheat bran to mix.Enter the tank fermentation and the time add α-amylase, after fermentation, gains are soaked and drench vinegar and obtain living vinegar, at last with living vinegar through blending, filter, sterilize, be packaged to be the bitter buckwheat vinegar of finished product.
Embodiment 1
Chinese sorghum 2kg, broken buckwheat rice 2kg, broken rice 4kg are mixed to get bitter buckwheat and crack rice, then get bitter buckwheat crack rice 8kg and tartary buckwheat bran 3.43kg.Bitter buckwheat is cracked rice eluriate totally, soak, leach rear employing ordinary method and cook, add the water mixing after cooling, carry out saccharification.The saccharification gains are mixed with tartary buckwheat bran, obtain compound after spice is even.Compound is sent in fermentor tank, added a-amylase to carry out liquid submerged fermentation 30 days, keep 42 ℃, 52 ℃, 38 ℃ three phase temperature, each issue lasting 10 days, obtain the vinegar unstrained spirits.The vinegar unstrained spirits is put into vinegar spaying pool, and pouring enters the cold boiling water immersion with vinegar unstrained spirits equivalent, obtains living vinegar with former pond lixiviation process, and soaking the time of drenching vinegar is 5h.With living vinegar by blending, filter, sterilize, be packaged to be the bitter buckwheat vinegar of finished product.
Embodiment 2
Chinese sorghum 10kg, broken buckwheat rice 10kg, broken rice 20kg are mixed to get bitter buckwheat and crack rice, then get bitter buckwheat crack rice 40kg and tartary buckwheat bran 17.14kg.Bitter buckwheat is cracked rice eluriate totally, soak, leach rear employing ordinary method and cook, add the water mixing after cooling, carry out saccharification.The saccharification gains are mixed with tartary buckwheat bran, obtain compound after spice is even.Compound is sent in fermentor tank, added a-amylase to carry out liquid submerged fermentation 30 days, keep 43.5 ℃, 55 ℃, 39 ℃ three phase temperature, each issue lasting 10 days, obtain the vinegar unstrained spirits.The vinegar unstrained spirits is put into vinegar spaying pool, and pouring enters the cold boiling water immersion with vinegar unstrained spirits equivalent, obtains living vinegar with former pond lixiviation process, and soaking the time of drenching vinegar is 7.5h.With living vinegar by blending, filter, sterilize, be packaged to be the bitter buckwheat vinegar of finished product.
Embodiment 3
Pulverizing after Chinese sorghum 50kg, broken buckwheat rice 50kg, broken rice 100kg are mixed is that 35 orders obtain bitter buckwheat and crack rice, then gets bitter buckwheat crack rice 200kg and tartary buckwheat bran 85.71kg.Bitter buckwheat is cracked rice eluriate totally, soak, leach rear employing ordinary method and cook, add the water mixing after cooling, carry out saccharification.The saccharification gains are mixed with tartary buckwheat bran, obtain compound after spice is even.Compound is sent in fermentor tank, added a-amylase to carry out liquid submerged fermentation 30 days, keep 45 ℃, 58 ℃, 40 ℃ three phase temperature, each issue lasting 10 days, obtain the vinegar unstrained spirits.The vinegar unstrained spirits is put into vinegar spaying pool, and pouring enters the cold boiling water immersion with vinegar unstrained spirits equivalent, obtains living vinegar with former pond lixiviation process, and soaking the time of drenching vinegar is 10h.With living vinegar by blending, filter, sterilize, be packaged to be the bitter buckwheat vinegar of finished product.
Claims (4)
1. bitter buckwheat vinegar deep layer fermenting process, adopt traditional solid state process to make vinegar technique, it is characterized in that: turn over unstrained spirits fermentation and solid-stately water that drenching ferments combines with solid-state, adopt first solid rear rare pour ferment technique, first make starch change sugar into through boiling, gelatinization, liquefaction and saccharification raw material, then generate ethanol with yeast fermentation, make acetic fermentation under the effect of acetic bacteria, make oxidation of ethanol generate acetic acid, get vinegar with former pond lixiviation process at last; Mainly comprise the following steps:
(1) feeding: Chinese sorghum, broken buckwheat rice, broken rice are mixed to get bitter buckwheat by the part by weight of 1: 1: 2 crack rice, then get bitter buckwheat by the part by weight of 7:3 and crack rice and tartary buckwheat bran;
(2) saccharification: bitter buckwheat is cracked rice eluriate totally, soak, leach rear employing ordinary method and cook, add the water mixing after cooling, carry out saccharification;
(3) spice: saccharification gains in step (2) are mixed with tartary buckwheat bran, obtain compound after spice is even;
(4) enter the tank fermentation: step (3) gained compound is sent in fermentor tank, added a-amylase to carry out liquid submerged fermentation 30 days, keep 42 ℃～58 ℃, obtain the vinegar unstrained spirits;
(5) soak pouring vinegar: the vinegar unstrained spirits is put into vinegar spaying pool, and pouring enters the cold boiling water immersion with vinegar unstrained spirits equivalent, obtains living vinegar with former pond lixiviation process;
(6) make the bitter buckwheat vinegar of finished product: with living vinegar by blending, filter, sterilize, be packaged to be the bitter buckwheat vinegar of finished product.
2. a kind of bitter buckwheat vinegar deep layer fermenting process as claimed in claim 1 is characterized in that: described bitter buckwheat compound starch content 〉=70% of cracking rice, saccharifying enzyme content 〉=5400u/g, α-amylasecontent 〉=2000u/g.
3. the production technique of described a kind of bitter buckwheat vinegar deep layer fermenting process as arbitrary in claim 1～2 is characterized in that: the temperature that described step (4) enters the tank fermentation is 42～45 ℃, 52～58 ℃, 38～40 ℃ three phase temperature, continues 10 days each issue.
4. the production technique of a kind of bitter buckwheat vinegar deep layer fermenting process as claimed in claim 3 is characterized in that: soaking the time of drenching vinegar in described step (5) is 5～10h.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104109624A (en) * | 2014-07-18 | 2014-10-22 | 湖北工业大学 | Preparation method for germinated tartary buckwheat selenium-rich bamboo shoot vinegar |
| CN104450487A (en) * | 2014-12-05 | 2015-03-25 | 陕西科技大学 | Method for preparing buckwheat sprout vinegar |
| CN105420065A (en) * | 2015-12-15 | 2016-03-23 | 六盘水千易食品有限公司 | Preparation process of table vinegar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260391A (en) * | 1999-01-14 | 2000-07-19 | 天津市宝良绿色食品有限公司 | Duck wheat and black rice nourishing vinegar and its making method |
| CN101974402A (en) * | 2010-11-05 | 2011-02-16 | 山西三盟实业发展有限公司 | Preparation method of balsamic vinegar from unsmoked solid fermentive substrate |
| CN102586072A (en) * | 2011-01-06 | 2012-07-18 | 赵继雄 | Technology for brewing nutritive tartary buckwheat vinegar |
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2013
- 2013-01-05 CN CN2013100027245A patent/CN103087895A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260391A (en) * | 1999-01-14 | 2000-07-19 | 天津市宝良绿色食品有限公司 | Duck wheat and black rice nourishing vinegar and its making method |
| CN101974402A (en) * | 2010-11-05 | 2011-02-16 | 山西三盟实业发展有限公司 | Preparation method of balsamic vinegar from unsmoked solid fermentive substrate |
| CN102586072A (en) * | 2011-01-06 | 2012-07-18 | 赵继雄 | Technology for brewing nutritive tartary buckwheat vinegar |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104109624A (en) * | 2014-07-18 | 2014-10-22 | 湖北工业大学 | Preparation method for germinated tartary buckwheat selenium-rich bamboo shoot vinegar |
| CN104450487A (en) * | 2014-12-05 | 2015-03-25 | 陕西科技大学 | Method for preparing buckwheat sprout vinegar |
| CN105420065A (en) * | 2015-12-15 | 2016-03-23 | 六盘水千易食品有限公司 | Preparation process of table vinegar |
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Application publication date: 20130508 |
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